Chinese Roast (BBQ/Char-Siu) Pork Recipe

This is based on recipes online and an interpretation by local restaurants that I used to frequent. While there are other alternative recipe that possibly taste better, I find that this is the quickest and easiest version.

- pork (purchase offcuts/pre-sliced pork belly in some stores for a more timely meal)
- soy sauce
- hoisin sauce
- Chinese rice cooking wine
- sugar
- garlic
- honey (optional)

- pepper (optional)

- oyster sauce (optional)
- star anise (optional)
- red food colouring (powder or liquid)

Split (if too large to fit into oven/grill) pork if required. Coat pork with bicarbonate soda if desired (meat tenderiser) and then wash off in cold water. Create marinade sauce by starting with hoy sin sauce and then adding sugar, soy sauce, garlic, etc... Marinade pork with sauce. Cook rice in meantime. Pan fry pork and then place under grill for quicker results or else place directly in grill/oven/bbq from start to finish. 

Goes well with a asian chicken soup (use pre-made or make a quick one using carrots, celery, onion, chicken bones, water, pepper, salt, pepper, soy sauce, and fish sauce) and steamed white rice.

The following is what it looks like.

http://yireservation.com/recipes/char-siu-chinese-bbq-pork/
http://allrecipes.com/recipe/char-siu-chinese-bbq-pork/
http://www.taste.com.au/recipes/19078/chinese+barbecue+pork

http://thestonesoup.com/blog/how-to-make-authentic-bbq-chinese-pork-at-home/

http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2011/12/char-siu/

- as usual thanks to all of the individuals and groups who purchase and use my goods and services
http://sites.google.com/site/dtbnguyen/
http://dtbnguyen.blogspot.com.au/

Korean/Japanese Pork Bolgogi (BBQ Pork) Recipe

This is based on recipes online and an interpretation by a korean/japanese fusion restaurant that I used to frequent. While there are other alternative recipe that possibly taste better, I find that this is the quickest and easiest version.

- pork (purchase offcuts/pre-sliced pork belly in some stores for a more timely meal)
- bolgogi sauce
- sugar
- mirin or rice cooking wine
- crushed/diced garlic or powder
- soy sauce
- ginger (optional)
- pepper (optional)
- spring onion (optional)
- shichimi togarashi spice mix
http://en.wikipedia.org/wiki/Shichimi

Slice pork if required. Coat pork with bicarbonate soda if desired (meat tenderiser) and then wash off in cold water. Create marinade sauce by starting with bolgogi sauce and then adding sugar, soy sauce, garlic, ginger, shichimi togarashi spice mix, etc... Marinade pork with sauce. Cook rice in meantime. Pan fry pork and then place under grill for quicker results or else place directly in grill/oven/bbq from start to finish.

Serve with Miso soup, sweet potato fries, and rice. Garnish pork with shichimi togarashi spice mix and rice with soy sauce. Add kimchi to meal if desired.

You can change the meat to chicken or even beef if the sauce is changed to the appropiate one.

The following is what it looks like.
http://zenkimchi.com/featured/recipe-dwaeji-bulgogi-grilled-korean-spicy-pork/
http://crazykoreancooking.com/recipe/spicy-pork-bulgogi-spicy-marinated-pork

- as usual thanks to all of the individuals and groups who purchase and use my goods and services
http://sites.google.com/site/dtbnguyen/
http://dtbnguyen.blogspot.com.au/